About: Role of water content in food and product texture

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Water is very important component forming practically all important properties of the agricultural products, the foods and the biological objects. Among the properties, the important role is played by mechanical properties including the viscoelastic ones. These properties are influenced mainly by temperature and the strain rate but water plays the role of the main plasticizer in the controlling mechanisms. The relative simple models were developed for deformation of the soft homogeneous substances and character of the theories is discussed in this paper. Moreover, the role of water in the real agricultural products is structurally and concentration dependent. This role can be well described by sorption properties expressed by the sorption isotherms. (en) Water is very important component forming practically all important properties of the agricultural products, the foods and the biological objects. Among the properties, the important role is played by mechanical properties including the viscoelastic ones. These properties are influenced mainly by temperature and the strain rate but water plays the role of the main plasticizer in the controlling mechanisms. The relative simple models were developed for deformation of the soft homogeneous substances and character of the theories is discussed in this paper. Moreover, the role of water in the real agricultural products is structurally and concentration dependent. This role can be well described by sorption properties expressed by the sorption isotherms. Water is very important component forming practically all important properties of the agricultural products, the foods and the biological objects. Among the properties, the important role is played by mechanical properties including the viscoelastic ones. These properties are influenced mainly by temperature and the strain rate but water plays the role of the main plasticizer in the controlling mechanisms. The relative simple models were developed for deformation of the soft homogeneous substances and character of the theories is discussed in this paper. Moreover, the role of water in the real agricultural products is structurally and concentration dependent. This role can be well described by sorption properties expressed by the sorption isotherms. (cs)
Title	Role of water content in food and product texture Role of water content in food and product texture (en) Vliv vlhkosti na texturu potravin a produktů (cs)
skos:prefLabel	Role of water content in food and product texture Role of water content in food and product texture (en) Vliv vlhkosti na texturu potravin a produktů (cs)
skos:notation	RIV/60460709:41310/07:20681!RIV08-MSM-41310___
http://linked.open.../vavai/riv/strany	209;215
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046070905)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2008
http://linked.open...aciTvurceVysledku	Blahovec, Jiří
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Česká zemědělská univerzita v Praze / Technická fakulta
http://linked.open...dnocenehoVysledku	448247
http://linked.open...ai/riv/idVysledku	RIV/60460709:41310/07:20681
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	water, texture, plasticizer, sorption, water activity, turgor (en)
http://linked.open.../riv/klicoveSlovo	texture water activity sorption water plasticizer turgor
http://linked.open...odStatuVydavatele	PL - Polská republika
http://linked.open...ontrolniKodProRIV	[4A2DCF57237F]
http://linked.open...i/riv/nazevZdroje	International Agrophysics
http://linked.open...in/vavai/riv/obor	GA
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	1 (xsd:int)
http://linked.open...UplatneniVysledku	2007
http://linked.open...v/svazekPeriodika	21
http://linked.open...iv/tvurceVysledku	Blahovec, Jiří
http://linked.open...n/vavai/riv/zamer	Studium zemědělského technologického systému s ohledem na jeho racionalizaci a šetrnou interakci s ekosystémy kulturní krajiny
issn	0236-8722
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	41310
is http://linked.open...avai/riv/vysledek of	Role of water content in food and product texture Role of water content in food and product texture Role of water content in food and product texture

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